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Food safety : the science of keeping food safe Cover Image Book Book

Food safety : the science of keeping food safe

Shaw, Ian 1950- (Author).

Summary: "Food safety is a modern concept. Remarkably, it is only in the last 200 years that such concepts as food borne germs, and the means of combating them (such as antiseptics and refrigeration), have been popularized. Yet int he 21st Century, consumers in the developed world do not accept that the food which they purchase and consume might carry a risk of making them ill--that our food should be safe is something we all take for granted. Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens and more. In this book, the author introduces these topics with wit and practical wisdom, providing an accessible guide to a vibrant and constantly evolving subject. Each chapter proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a range of levels."--Back cover.

Record details

  • ISBN: 9781444337228 (pbk.)
  • ISBN: 144433722X (pbk.)
  • Physical Description: print
    xii, 428 p. : ill. (some col.) ; 25 cm.
  • Publisher: Chichester, West Sussex, UK ; Ames, Iowa : Wiley-Blackwell, 2013.

Content descriptions

Bibliography, etc. Note: Includes bibliographical references and index.5
Formatted Contents Note: 1. Introduction -- Brief history of food safety -- Evolution of cellular protection mechanisms -- 2. Food risk -- Risk versus benefit -- Food risk assessment -- Relative risk and risk ranking -- Risk management -- Risk communication -- Quantitative risk assessment -- 3. Bacteria -- Discovery of bacteria -- Biology of bacteria -- The bacterial ecology of food -- Human bacterial pathogens on food -- Gastroenteritis -- Food-borne pathogenic bacteria -- 4. Viruses -- Discovery of viruses -- The biology of viruses -- Disease caused by viruses and mechanisms of viral transmission -- Other food-borne viruses -- 5. Parasites -- What are parasites? -- Flatworms : platyhelminthes -- Tapeworms : Cestodes -- Flukes : trematodes -- Nematodes -- Protozoa -- 6. Bovine spongiform encephalopathy (BSE) -- The history of BSE -- Epidemiology of BSE in England -- Spongiform encephalopathies -- Prions -- The symptoms of BSE -- BSE cases in the UK -- BSE transmission and the origins of PrP -- The risk to human consumers of BSE beef : nvCJD -- The politics of BSE and implications for food safety worldwide -- BSE incidence around the world -- 7. Chemical contaminants -- Pesticides -- Insecticides -- Herbicides -- Fungicides -- Veterinary medicines -- Growth promoting chemicals -- Fertilizers -- Natural environmental chemicals -- Non-agricultural environmental pollutants -- Residues monitoring programs -- Dietary intake and risk to human consumers -- 8. Natural toxins -- Natural toxins in the human food chain -- Plant toxins -- Mycotoxins -- Phytohaemagglutinins in beans -- Bacterial toxins -- Phytoestrogens -- 9. Endocrine disrupting chemicals -- Estrogen receptors : ERs -- Molecular requirements for estrogenicity -- Estrogens are present in both males and females -- Xenoestrogens -- Population level effects of exposure to xenoestrogens -- Positive health effects of xenoestrogens -- 10. Genetically modified food -- Brief introduction to nucleic acids, genetics and molecular biology -- Nucleic acids -- Converting the genetic code into a protein -- History of GM crops -- Tools of the genetic engineer -- Glyphosate-resistant crops -- Insect-protected crops : BT toxin -- GM crops with enhanced flavor or nutritional properties -- What happens if humans eat GM crops or foods made from them? -- Changed biochemistry in GM crops -- What is the effect of eating DNA and RNA? -- GM animals -- 11. Colors, flavors and preservatives -- Food colors -- Flavors -- Preservatives -- 12. Food irradiation -- Different types of radioactivity -- How irradiation kills cells -- History of food irradiation -- Effect of radiation on microorganisms -- How is food irradiated? -- Effects of irradiation on food chemistry -- Effects of irradiation on vitamins -- Radiation dose -- Does irradiation make food radioactive? -- Health effects of food irradiation -- Use of food irradiation around the world -- 13. Food safety and the unborn child -- "You are what your mother ate" -- Growth and development of the embryo and fetus -- Effects of food chemical contaminants -- Effects of microbiological contaminants -- Effects on ova and sperm -- 14. Organic food -- What does "organic" mean? -- History and philosophy of organic farming -- Demand for organic food -- Organic farming methods -- Organic farming legislation -- Organic fertilizers -- Organic pest control -- Organic weed control -- Animal health remedies -- Food processing -- Is organic food better for you? -- Myths and facts about organic food -- 15. Food allergy -- What is an allergy? -- Basics of immunology -- Immunity and the immune response -- Sensitization -- Food allergies -- The genetics of allergy -- Food allergens -- Milk allergy -- Peanut allergy -- Soy allergy -- Nut allergies -- Seafood allergies -- Gluten allergy (celiac disease) -- Allergy to eggs -- Allergen cross-reactivity -- Banana/latex allergy -- Food additives allergy -- Why is the incidence of food allergies increasing? -- 16. Food legislation -- Legal processes : how laws are made -- Very brief history of food law -- Food legislation around the world -- Food legislation in the USA -- Food legislation in the UK -- Food legislation in New Zealand -- Policing food legislation -- Does food legislation reduce risks to consumers? -- Non-compliance follow-up -- Relevance of national food legislation in a global food market.

Search for related items by subject

Subject: Food Analysis
Food contamination
Food Safety measures

Available copies

  • 1 of 1 copy available at Kirtland Community College.

Holds

  • 0 current holds with 1 total copy.
Show Only Available Copies
Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Kirtland Community College Library TX 531 .S539 2013 30775305488018 General Collection Available -
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1001 . ‡aShaw, Ian, ‡d1950-
24510. ‡aFood safety : ‡bthe science of keeping food safe / ‡cIan Shaw.
260 . ‡aChichester, West Sussex, UK ; Ames, Iowa : ‡bWiley-Blackwell, ‡c2013.
300 . ‡axii, 428 p. : ‡bill. (some col.) ; ‡c25 cm.
336 . ‡atext ‡btxt ‡2rdacontent
337 . ‡aunmediated ‡bn ‡2rdamedia
338 . ‡avolume ‡bnc ‡2rdacarrier
504 . ‡aIncludes bibliographical references and index.5
5050 . ‡a1. Introduction -- Brief history of food safety -- Evolution of cellular protection mechanisms -- 2. Food risk -- Risk versus benefit -- Food risk assessment -- Relative risk and risk ranking -- Risk management -- Risk communication -- Quantitative risk assessment -- 3. Bacteria -- Discovery of bacteria -- Biology of bacteria -- The bacterial ecology of food -- Human bacterial pathogens on food -- Gastroenteritis -- Food-borne pathogenic bacteria -- 4. Viruses -- Discovery of viruses -- The biology of viruses -- Disease caused by viruses and mechanisms of viral transmission -- Other food-borne viruses -- 5. Parasites -- What are parasites? -- Flatworms : platyhelminthes -- Tapeworms : Cestodes -- Flukes : trematodes -- Nematodes -- Protozoa -- 6. Bovine spongiform encephalopathy (BSE) -- The history of BSE -- Epidemiology of BSE in England -- Spongiform encephalopathies -- Prions -- The symptoms of BSE -- BSE cases in the UK -- BSE transmission and the origins of PrP -- The risk to human consumers of BSE beef : nvCJD -- The politics of BSE and implications for food safety worldwide -- BSE incidence around the world -- 7. Chemical contaminants -- Pesticides -- Insecticides -- Herbicides -- Fungicides -- Veterinary medicines -- Growth promoting chemicals -- Fertilizers -- Natural environmental chemicals -- Non-agricultural environmental pollutants -- Residues monitoring programs -- Dietary intake and risk to human consumers -- 8. Natural toxins -- Natural toxins in the human food chain -- Plant toxins -- Mycotoxins -- Phytohaemagglutinins in beans -- Bacterial toxins -- Phytoestrogens -- 9. Endocrine disrupting chemicals -- Estrogen receptors : ERs -- Molecular requirements for estrogenicity -- Estrogens are present in both males and females -- Xenoestrogens -- Population level effects of exposure to xenoestrogens -- Positive health effects of xenoestrogens -- 10. Genetically modified food -- Brief introduction to nucleic acids, genetics and molecular biology -- Nucleic acids -- Converting the genetic code into a protein -- History of GM crops -- Tools of the genetic engineer -- Glyphosate-resistant crops -- Insect-protected crops : BT toxin -- GM crops with enhanced flavor or nutritional properties -- What happens if humans eat GM crops or foods made from them? -- Changed biochemistry in GM crops -- What is the effect of eating DNA and RNA? -- GM animals -- 11. Colors, flavors and preservatives -- Food colors -- Flavors -- Preservatives -- 12. Food irradiation -- Different types of radioactivity -- How irradiation kills cells -- History of food irradiation -- Effect of radiation on microorganisms -- How is food irradiated? -- Effects of irradiation on food chemistry -- Effects of irradiation on vitamins -- Radiation dose -- Does irradiation make food radioactive? -- Health effects of food irradiation -- Use of food irradiation around the world -- 13. Food safety and the unborn child -- "You are what your mother ate" -- Growth and development of the embryo and fetus -- Effects of food chemical contaminants -- Effects of microbiological contaminants -- Effects on ova and sperm -- 14. Organic food -- What does "organic" mean? -- History and philosophy of organic farming -- Demand for organic food -- Organic farming methods -- Organic farming legislation -- Organic fertilizers -- Organic pest control -- Organic weed control -- Animal health remedies -- Food processing -- Is organic food better for you? -- Myths and facts about organic food -- 15. Food allergy -- What is an allergy? -- Basics of immunology -- Immunity and the immune response -- Sensitization -- Food allergies -- The genetics of allergy -- Food allergens -- Milk allergy -- Peanut allergy -- Soy allergy -- Nut allergies -- Seafood allergies -- Gluten allergy (celiac disease) -- Allergy to eggs -- Allergen cross-reactivity -- Banana/latex allergy -- Food additives allergy -- Why is the incidence of food allergies increasing? -- 16. Food legislation -- Legal processes : how laws are made -- Very brief history of food law -- Food legislation around the world -- Food legislation in the USA -- Food legislation in the UK -- Food legislation in New Zealand -- Policing food legislation -- Does food legislation reduce risks to consumers? -- Non-compliance follow-up -- Relevance of national food legislation in a global food market.
520 . ‡a"Food safety is a modern concept. Remarkably, it is only in the last 200 years that such concepts as food borne germs, and the means of combating them (such as antiseptics and refrigeration), have been popularized. Yet int he 21st Century, consumers in the developed world do not accept that the food which they purchase and consume might carry a risk of making them ill--that our food should be safe is something we all take for granted. Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens and more. In this book, the author introduces these topics with wit and practical wisdom, providing an accessible guide to a vibrant and constantly evolving subject. Each chapter proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a range of levels."--Back cover.
650 0. ‡aFood ‡xAnalysis.
650 0. ‡aFood contamination.
650 0. ‡aFood ‡xSafety measures.
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938 . ‡aYBP Library Services ‡bYANK ‡n7351037
938 . ‡aCoutts Information Services ‡bCOUT ‡n21118891
994 . ‡aC0 ‡bET8
901 . ‡aocn794035381 ‡bOCoLC ‡c41576 ‡tbiblio ‡soclc
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